Antimicrobial Resistance in Bacteria Isolated from Foods in Cuba
| Autor: | Yamila Puig-Peña, Virginia Leyva-Castillo, María Teresa Illnait-Zaragozí, René Tejedor-Arias, Neibys Aportela-López, Jesy Ramírez-Areces, Ailen Camejo-Jardines |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Veterinary medicine
medicine.drug_class Staphylococcus Antibiotics Microbial Sensitivity Tests Drug resistance Biology Foodborne Diseases Antibiotic resistance Salmonella Ampicillin Drug Resistance Bacterial Escherichia coli medicine Agar diffusion test Vibrio cholerae business.industry Cuba General Medicine Antimicrobial Food safety Anti-Bacterial Agents Food Microbiology business medicine.drug Food contaminant |
| Zdroj: | MEDICC Review. 22:40 |
| ISSN: | 1527-3172 |
| DOI: | 10.37757/mr2020.v22.n3.9 |
| Popis: | INTRODUCTION Antimicrobial drug resistance constitutes a health risk of increasing concern worldwide. One of the most common av-enues for the acquisition of clinically-relevant antimicrobial resistance can be traced back to the food supply, where resistance is acquired through the ingestion of antimicrobial resistant microorganisms pres-ent in food. Antimicrobial resistance constitutes a health risk, leading to production losses and negative consequences for livelihood and food safety. OBJECTIVE Determine whether resistant bacteria are present in foods in Cuba. METHODS A descriptive observational study was conducted in theMicrobiology Laboratory of Cuba's National Institute of Hygiene, Epi-demiology and Microbiology from September 2004 through Decem-ber 2018. Researchers analyzed 1178 bacterial isolates from food samples. The isolates were identifi ed as Escherichia coli, Salmonella, Vibrio cholerae and coagulase-positive Staphylococcus. The antimi-crobial susceptibility study was performed using the Bauer-Kirby disk diffusion method, following procedures outlined by the Clinical and Laboratory Standards Institute. The data were analyzed using WHO-NET version 5.6. RESULTS Of the total isolates, 62.1% were resistant to at least one antibiotic. Within each group, >50% of isolates showed some type of resistance. E. coli and V. cholerae exceeded 50% resistance to tetracycline and ampicillin, respectively. Staphylococcus showed the highest resistance to penicillin, and Salmonella to tetracycline, nali-dixic acid and ampicillin. The highest percentages of non-susceptible microorganisms were identifi ed in meats and meat products. CONCLUSIONS These results serve as an alert to the dangers of acquiring antibiotic-resistant bacteria from food and demonstrate the need to establish a surveillance system and institute measures bacte-rial control in food products.KEYWORDS Microbial drug resistance, bacteria, food, foodborne disease, Cuba. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|